Fundamentals Of Culinary Art

Fundamentals Of Culinary Art

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Product Specifications

Publisher SChand Publications All Hospitality Industry books by SChand Publications
ISBN 9788121940290
Author: Dr. Jagmohan Negi
Number of Pages 481
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Available in all digital devices
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Fundamentals Of Culinary Art by Dr. Jagmohan Negi
Book Summary:

The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.


Audience of the Book :
 
This book Useful for Management, Hospitality Industry.
 
Table of Contents:
 
PART – I : INTRODUCTION

1.1 FOOD AND BEVERAGE : AN INTRODUCTION

1.2. THE ART AND SCIENCE OF COOKING

1.3. MANUAL SKILLS AND MODERN TECHNOLOGY

1.4. SANITATION AND SAFETY

PART – II: FOOD PREPARATION

2.1 VEGETABLES AND FRUITS

2.2 EGGS AND DAIRY PRODUCE

2.3. BREEDING AND COATING

2.4 MEAT AND POULTRY